Quick Start Guide

An introduction to help you get started

with cooking your favorite Bison cuts.

At Memphis Ranch Meat Company, we’re passionate about providing you with the finest 100% grass-fed and finished bison. Bison is leaner than beef, meaning it requires some special care in the kitchen to ensure it stays tender, flavorful, and nutrient-dense. Here’s a quick guide to help you get the most out of our premium bison cuts.

Low & Slow is the Key

Bison is naturally leaner than beef, meaning it cooks faster and can dry out if overcooked. The general rule for bison is "low and slow" to maintain its tenderness and rich flavor. Always aim to cook it at lower temperatures and avoid overcooking. A meat thermometer is your best friend when working with bison, as it helps ensure you hit the ideal internal temperature for each cut.

Steaks

Premium

For premium steak cuts, we recommend using either the reverse sear method, sous vide cooking, or a two-zone grill setup.

Reverse Sear

  • Start steaks in a low-temperature oven (200-250°F) until they reach 10-15°F below target doneness temp.

  • Pat dry with paper towels.

  • Finish with a quick sear on a hot grill or skillet for 1-2 minutes per side. Cast iron is recommended.

  • Rest steaks for 5-10 minutes before slicing to allow juices to redistribute.


Sous Vide

  • Steaks can be cooked in the original vacuum packaging or a zip-lock bag with the air removed.

  • Cook in the water bath at your target temperature until done. Steaks can be cooked directly from frozen; just add 60 minutes to the cooking time.

               Thawed: 2+ Hours

               Frozen:  3+ Hours

  • Pat dry with paper towels.

  • Finish with a quick sear on a hot grill or heavy skillet for 1-2 minutes per side. Cast iron is recommended.

  • Rest steaks for 5-10 minutes before slicing to allow juices to redistribute.


Two-Zone Grilling

  • Set up your grill with a low heat zone and a high heat zone.

  • Start the steaks on the low heat side, flipping occasionally, until they reach about 10-15°F below your target doneness temperature.

  • Then move steaks to the hot side for a quick sear to finish, about 1-2 minutes per side.

  • Rest steaks for 5-10 minutes before slicing to allow juices to redistribute.


Ideal Internal Temperatures:

  • Rare: 120-125°F

  • Medium Rare: 130-135°F

  • Medium: 140-145°F

  • Medium Well: Please don’t!

  • Well: Don’t even think about it. ☹

Steaks

Smaller such as Flat Iron, Bavette and Denver

For smaller steak cuts, pan searing is best.

Pan Sear

  • Pat steaks dry and season with salt.

  • Heat oil in a heavy skillet over medium heat until shimmering.

  • Add steaks and cook, flipping once, until browned and cooked to desired doneness (2-5 min per side).

  • Rest steaks for 5-10 minutes before slicing to allow juices to redistribute.


Roasts

Slow Cookers and Instant Pots (pressure cookers) are perfect for bringing out the tenderness and flavor of bison roasts like chuck, pot or even brisket. Bison's leanness makes these methods ideal for breaking down tough fibers without drying out the meat.

Slow Cooker

  • Thawed: Cover with water, add 1 tsp salt per lb. Cook on low for 8-10 hours.

  • Frozen: Cover with water, add 1 tsp salt per lb. Cook on low for 10-12 hours.

Pressure Cooker

  • Thawed: Cover with water, add 1 tsp salt per lb. Cook on high pressure for 60-75 minutes. Natural release.

  • Frozen: Cover with water, add 1 tsp salt per lb. Cook on high pressure for 90-120 minutes. Natural release.


Ground Bison

Our ground bison is 90% lean and 10% fat. Avoid overcooking to prevent dryness - burgers should be cooked to no more than medium doneness to keep them from becoming dry.


Ground bison is perfect for burgers, chili, tacos, meatballs, meatloaf, and any recipe that calls for ground beef. Just remember it will cook a bit faster!


Burgers

  • Cook bison burgers to no more than medium (140°F-145°F). A medium-rare burger will be around 130°F-135°F.

  • Avoid pressing down on the burgers as they cook to retain moisture.

Browning Ground Bison

  • Start with ¼ cup of water and 1 teaspoon of salt per pound of bison when browning it in a skillet.

  • Crumble and cook until no longer pink, breaking up any clumps.

  • There’s no need to drain excess fat.

Final Note

With bison’s naturally rich, clean flavor and dense nutrient profile, a little bit of care in cooking goes a long way. Stick to these simple techniques, and you’ll experience all the delicious, health-promoting benefits of our premium bison meat.